This Fudgy Chocolate Sheet Cake with Cocoa Icing is the perfect way to serve dessert to a crowd. Who doesn’t love a tender, frosted slice of chocolate cake??

A cousin of the Texas Sheet Cake, the frosting does not contain chopped pecans but feel free to add about 3/4 cup of finely chopped nuts for a heavenly alternative.

Fudgy Chocolate Sheet Cake with Cocoa Icing on a white dessert plate with ice cream, mint and raspberries.

Why You Must Make

  • This recipe serves a crowd! It is made in a half-sheet pan and can be cut into 24 squares (or even more if you slice smaller portions).
  • It’s perfect for chocoholics with both chocolate cake and chocolate frosting.
  • Since it’s a thin cake, it doesn’t take long to bake! You’ll be digging into it in no time!

It’s pretty much a given that any party I’m hosting will have a chocolate dessert on the menu! From an exquisite flourless chocolate cake topped with berries to blissful molten lava cakes to dense, delectable fudgy brownies, I’ve made them all. But if I’m feeding a crowd,  a chocolate sheet cake makes the most sense. Squares of this dense cake are topped with cocoa icing that’s reminiscent of fudge. Yeah, how can that be bad??

Slice of Fudgy Chocolate Sheet Cake with Cocoa Icing on a square white plate with raspberries and mint.

How to Serve

  • This cake has more chocolate intensity than our favorite chocolate syrup brownies, so a scoop of vanilla ice cream is a nice complement.
  • Sweetened whipped cream and berries would also jazz up these squares of deliciousness!
  • Adding fresh raspberries or sliced strawberries with a sprig of mint provides a pop of color to an otherwise brown dessert.
  • Squares of this cake would be a delicious base for a chocolate sundae. Just add a scoop of ice cream, a dollop of whipped cream, and some chocolate or fudge sauce.
Ice cream topped Fudgy Chocolate Sheet Cake with Cocoa Icing on a white dessert plate.

Frequently Asked Questions

What is a Sheet Cake?

A sheet cake is a cake baked in a jelly roll pan or a rectangular baking pan with short sides. Often sheet cakes are rolled around fillings to make a jelly roll cake.

What is a Texas Sheet Cake?

A Texas sheet cake is a chocolate sheet cake that’s frosted with a chocolate frosting filled with chopped pecans.

How Big is a Half-Sheet Cake?

My half-sheet cake pan measures 18 x 13-inches. A full sheet pan would not fit into most home kitchen ovens.

How Many Servings in a Half Sheet Cake?

24 servings is standard from a half-sheet pan. It’s easy to slice into 4 sections from one short end to the other and 6 sections from one long end to the other. Of course, smaller slices will provide more servings.

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Fudgy Chocolate Sheet Cake with Cocoa Icing | A delectable, ultra-chocolate dessert that feeds a crowd! #sheetcake #chocolate

Chocolate Sheet Cake

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 servings

The perfect way to serve chocolate cake to a crowd!


For the cake:

  • 2 cups flour
  • 2 cups sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 eggs
  • 2 egg yolks
  • 2 teaspoons vanilla
  • ¼ cup sour cream
  • 8 ounces semi-sweet chocolate, chopped
  • 4 tablespoons (½ stick/2 ounces) butter
  • ¾ cup vegetable oil
  • ¾ cup hot water
  • ½ cup Dutch-processed cocoa powder

For the icing:

  • 1 stick (8 tablespoons/4 ounces) butter
  • ½ cup heavy cream
  • ½ cup Dutch-processed cocoa powder
  • 1 tablespoon light corn syrup
  • 3 cups powdered sugar
  • 1 tablespoon vanilla


  1. Preheat oven to 350º. Grease 18- by 13-inch (half-sheet cake-sized) rimmed baking sheet.
  2. Put flour, sugar, baking soda, and salt in a large bowl and whisk to combine. Whisk eggs and yolks, vanilla, and sour cream in another bowl until smooth.
  3. Microwave chocolate, butter, oil, water, and cocoa in a large Pyrex measuring cup or microwave-safe bowl till the chocolate is soft. Whisk till smooth...microwave a little longer if all chocolate is not melted.
  4. Whisk chocolate mixture into flour mixture until well combined. Whisk the egg mixture into the batter, then pour it into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool.
  5. About 5 minutes before the cake is done, heat butter, cream, cocoa, and corn syrup in a large saucepan over medium heat, stirring occasionally, until smooth. Take off the heat and, whisk in powdered sugar and vanilla. Spread warm icing over hot cake.
  6. Let cake cool to room temperature on a wire rack, for about 1 hour, then refrigerate until icing is set, about 1 hour. Cut and serve.


Adapted from Cook's Country.

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 82mgCarbohydrates: 48gFiber: 2gSugar: 36gProtein: 3g


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